Ingredients:

  • 1 cup (100 g) Old-fashioned Rolled Oats (not instant)
  • 1 cup (240 ml) Boiling Water
  • ½ teaspoon (3 g) Fine Sea Salt (for soaker)
  • 2 ¼ teaspoons (7 g) Active Dry Yeast (1 packet)
  • ½ cup (120 ml) Warm Milk (Whole or 2%, 105–115°F/40–46°C)
  • ¼ cup (85 g) Honey (or Molasses for darker colour)
  • 3 tablespoons (42 g) Unsalted Butter, softened and diced
  • 3 ½ – 4 cups (450 – 500 g) Bread Flour (High protein is recommended)
  • 1 teaspoon (6 g) Fine Sea Salt (remaining for dough)
  • 1 Large Egg (for topping)
  • 1 tablespoon (15 ml) Water (for topping)
  • 2 tablespoons Extra Rolled Oats (for topping)

Instructions:

  1. Prepare the Soaker: In a medium bowl, combine the rolled oats, boiling water, and the ½ tsp salt. Stir well until all the water is absorbed. Cover and allow the soaker to cool completely (this is crucial!) until it is lukewarm or room temperature (about 30 minutes).
  2. Activate the Yeast: In a small bowl, combine the warm milk and honey. Sprinkle the active dry yeast over the liquid. Let stand for 5-10 minutes until foamy and doubled in size.
  3. Combine Ingredients: In the bowl of a stand mixer (or a large mixing bowl), combine the flour and the remaining 1 tsp of salt.
  4. Add Wet Ingredients: Pour in the yeast mixture, the softened butter, and the cooled oatmeal soaker.
  5. Knead the Dough: Mix on low speed until a shaggy dough forms. Increase the speed to medium-low and knead for 6–8 minutes until the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl. (If kneading by hand, this will take 10-12 minutes). The dough should feel slightly tacky, but not sticky.
  6. First Rise (Proofing): Place the dough in a lightly oiled bowl, turning to coat. Cover tightly with cling film or a clean tea towel. Place in a warm, draft-free spot for 60–90 minutes, or until doubled in size.
  7. Shape the Loaf: Gently punch down the risen dough to deflate it. Turn it out onto a lightly floured surface. Pat it into a rectangle roughly the width of your loaf pan. Roll it tightly into a cylinder, pinching the seam closed firmly.
  8. Second Rise: Place the shaped loaf, seam-side down, into the prepared (lightly greased) loaf pan. Cover loosely. Allow it to rise in a warm spot for 30-45 minutes, until puffy and nearly doubled (it should look like it’s spilling over the top of the pan).
  9. Preheat Oven: Preheat the oven to 375°F / 190°C.
  10. Apply Egg Wash and Topping: Whisk the egg and 1 tablespoon of water together. Brush this mixture gently over the top of the loaf. Sprinkle generously with the extra rolled oats.
  11. Bake: Bake for 35–40 minutes. If the crust is browning too quickly, loosely tent the loaf with foil after 20 minutes.
  12. Check for Doneness: The loaf is done when the crust is deep golden brown and the internal temperature reaches 200–210°F (93–99°C).
  13. Cool: Immediately turn the bread out onto a wire rack. Crucially, let it cool completely for at least 60 minutes before slicing. Slicing hot bread leads to a gummy texture.